Best Green Tea Cheesecake With Raspberries And Raspberry Mint Tisane Recipes

GREEN TEA CHEESECAKE

Steps:

• Mix biscuits and butter and press into base of a 24 cm round cake tin. Spread evenly and press with the palm of your hand. Sprinkle with sesame seeds and refrigerate to firm up.
• Mix together cream cheese, sugar, lemon juice and yoghurt until smooth. Mix in whipped cream. Add dissolved gelatine and mix very gently.
• Pour half mixture into cake tin over biscuit base. Spread with a rubber spatula and return to fridge.
• Mix matcha powder with 1 tablespoon water until smooth. Pour into remaining half of cheesecake filling and mix well. Pour gently into the tin, keeping 1 tablespoon of filling mixture to use for decoration. Use rubber spatula to spread and make a flat surface.
• Add 1/4 teaspoon extra matcha powder to the 1 tablespoon filling to darken it for decoration.
• Use a teaspoon to draw lines on the cheesecake with the darker matcha mix. Use chopsticks to drag horizontal lines and make patterns, as shown in the picture. Refrigerate for 2 hours before serving.

GREEN TEA CHEESECAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, beat together the cream cheese and sugar until smooth. Mix in the green tea powder, eggs, and vanilla extract until lightly and creamy; pour into the prepared crust.
• Bake in preheated oven for 25 minutes, or until the center jiggles evenly when the cake is shaken lightly. Refrigerate 1 hour before serving.

GREEN TEA CHEESECAKE

Steps:

• 1. For cake:
• 2. Preheat oven to 375°F.
• 3. In a food processor, chop cookies to a fine texture and add butter. Process until mixture is mealy and the butter is incorporated.
• 4. Press cookie crumbs firmly onto bottom (not sides) of 8-inch-diameter springform pan.
• 5. Place pan in oven and 'blind bake' for 20 minutes. Remove from oven and allow to cool.
• 6. Reduce oven to 325°F.
• 7. Wrap outside of pan tightly with several layers of heavy-duty foil.
• 8. Using a stand mixer, beat cream cheeses, food coloring and sugar until smooth.
• 9. Add eggs 1 at a time, beating until incorporated after each addition.
• 10. Beat in green tea until smooth. Pour batter over prepared crust in pan. Place cake in roasting pan; add enough hot water to roasting pan to come halfway up sides of spring-form pan.
• 11. Bake cake until set but center moves very slightly when pan is gently shaken, about 1 hour. Remove cake from roasting pan; cool 1 hour at room temperature.
• 12. Refrigerate uncovered overnight.
• 13. For Sauce:
• 14. Mix cornstarch and water and create slurry. Place raspberries, Chambord and sugar in a small saucepan, over medium heat, stirring constantly, cooking until berries burst.
• 15. Slowly add slurry, stirring constantly, as mixture thickens to a paste consistency. Remove from heat and allow to cool slightly.
• 16. Add vodka and lemon juice and stir until the consistency of warm honey. Add additional Chambord as necessary.
• 17. Service:
• 18. Cut around pan sides to loosen cake; remove sides. Cut cake into wedges. Spoon syrup onto plate and set cake wedge onto plate. Garnish cake with some blackberries, raspberries and mint.